Place the potatoes on a bed of coarse salt in a baking dish and bake them for 45 minutes.

2

Once the potatoes are cooked, peel them well and mash them.

3

In a bowl, combine the mashed potatoes with the five egg yolks and the flour. Season with salt and pepper and mix well.

4

To make the gnocchi, shape the potato mixture into a log. Slice the log into equal 3-cm pieces.

5

Cook the gnocchi in boiling water. Once they float to the surface, drain them.

6

Prepare the sauce: roughly chop the shallot. Cook the chopped shallot in a saucepan with the white wine until all of the liquid has evaporated.

7

Whisking constantly, gradually mix in half of the butter. Stir in a tablespoon of whipping cream, season with salt and pepper and set aside.

8

Remove the leaves from the head of cabbage and cut into thick strips. Blanch the strips in salted boiling water for 2 to 3 minutes.

9

Place the pollock fillets skin side down on a hot frying pan. Cook until the skin is crisp. Turn the fillets over and cook the other side for 2 to 3 minutes. Add the gnocchi to the frying pan to brown them. Divide the fish, gnocchi, cabbage and sauce among the plates.